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Ingredients

Makes 6 portions:

  • 2tsp rapeseed oil
  • 1 red onion
  • 1/2 a red chilli
  • 5 cloves of fresh garlic
  • Thumb sized piece of ginger
  • 1tbsp ground coriander
  • 2 tbsp tomato puree
  • 2 x 400g tins of chickpeas (drained)
  • 400g of chopped tomatoes
  • 100ml of coconut milk
  • 30g of fresh coriander
  • 1oog fresh baby spinach

Method

Method:

  • To make your curry paste, heat the oil in a large saucepan and add the diced onion and chilli and pan fry until its softened
  • While that is cooking, add your garlic, ginger and all of the spices, tomato puree, salt and cooked onion and chilli to a blender of food processor and blend until smooth. Add a drop of water, if needed.
  • Cook  out your paste on a low heat, stirring occasionally, so it doesn’t stick
  • Tip in the chickpeas and chopped tomatoes and simmer for 5 mins until it has reduced down
  • Add the coconut with a little water, cook for 5 mins more and then add the coriander and spinach – cook until wilted
  • This curry is awesome served with the cauliflower rice recipe in the library – give it a go
  • This recipe also last well if you want to cook a large batch and freeze

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Author Jay Halford

Jay Halford - Professional Michelin star trained chef and real food fanatic. I’m on a mission to re-educate people back into realising how easy it is to make the transition into feeding their body what it so desperately craves.

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